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I've been vegan for two weeks now, actually today is day 15! I've tried before and not been successful, but this time the feeling I have about it is completely different and I don't feel like I'm having any doubts about what I'm doing. And my partner, who was at first resistant to the idea and rolled her eyes at me, is actually starting to get involved and is trying as well! She has MS, so I think it would be awesome for her.<br><br><br><br>
So, I'm looking for some ideas on what exactly I should have stocked at all times. I haven't headed to tofu yet, it's been one of my problems in the past because I absolutely don't like it. I don't know if it's the taste or the texture. I've had people tell me it has no taste, but to me it does. I do have a bionic nose so maybe that affects my taste buds as well.<br><br><br><br>
That leads to my next question. Is tofu something I am going to have to become used to, or are there alternatives? I do love boca burgers, I must admit.<br><br><br><br>
Thanks in advance.<br><br><br><br>
Laura
 

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Hi, Laura! I'm a new vegan too. I'm not great on all this stuff, but I'll do my best to help you out 'till someone more knowledgeable turns up.<br><br><br><br>
I keep rice, lentils, pasta & some pasta sauce, onions, bread, peanut butter and various types of beans stocked at all times, but that's because I just like simple easy-to-prepare meals. Mostly that come in a tin <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"> I also always have cereal and either soy or rice milk around.<br><br>
If you like cooking, perhaps you should have a look in the recipes section for commonly-occuring ingredients. Things like flour & egg replacer would be good to have in stock if you like baking.<br><br><br><br>
There's no reason you have to eat tofu to be vegan, but perhaps you could learn to like it by cooking it a different way. I marinade mine in strongly-flavoured store bought marinades, and fry it. This then goes well in a tortilla with some salad. You could also try adding it to curries, where the flavour is masked.<br><br>
If you still don't like tofu, you could try seitan (I've eaten this and loved it, but I've never cooked it so I don't have any advice), TVP (to replace mince), or stick to products which resemble burgers, sausages, etc. There are also plenty of foods which don't include meat replacements at all (though I don't really count tofu & seitain as meat replacements). Did you want an alternative to tofu for use in a specific dish or recipe?
 

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I happen to love tofu but I agree, it doesn't have a 'taste'. I do well with the firm/extra firm varieties when I add it to different dishes, but I can't tolerate the soft or silken. I tried making pudding and shakes with it and you can definitely 'taste' it. So I stay away from those options. I think you will do perfectly fine not including tofu in your diet as long as you eat a variety of other protein enriched foods like Isowish suggested.
 

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Wow! That's GREAT, Laura!!! Congratulations on your new way of eating!! <img alt="" class="inlineimg" src="/images/smilies/broccoli.gif" style="border:0px solid;" title=":bobo:"><br><br><br><br>
A few months ago I also posted a similar thread & 4EverGrounded posted me a grocery list of her fav. staples for when I went shopping. Unfortunately I'm not computer literate enough to find the post & then post a link to it, so I'll just retype what she wrote.<br><br><br><br>
Thanks again 4EverGrounded!!!<img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:"><br><br><br><br>
On to the list:<br><br>
2 types of canned tomatoes (usually diced and tomatoe paste)<br><br>
canned chickpeas, red beans, black beans and white beans<br><br>
saurkraut<br><br>
El Pato<br><br>
2-3 kinds canned soups that I can eat<br><br>
quinoa<br><br>
brown rice<br><br>
flax seeds<br><br>
couscous<br><br>
falafel mix<br><br>
dried bean (red, black, white and chickpeas, typically)<br><br>
lentils<br><br>
pasta of all different shapes/sizes<br><br>
ramen noodles (the "10 for a dollar" types-Nissan Oriental flavour is vegan)<br><br>
white pear tea<br><br>
chai spice tea (my newest addiction<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">)<br><br>
dried mushrooms (if I can get them)<br><br>
barley<br><br>
refried beans<br><br>
enchilada sauce<br><br>
silken tofu in the septic packs<br><br>
ener-g egg replacer<br><br>
AP flour and bread flour<br><br>
baking yeast<br><br>
Nutrional yeast<br><br>
veggie buillion<br><br>
maggi seasoning in a bottle<br><br>
olive oil<br><br>
extra virgin olive oil<br><br>
canola oil<br><br>
onions<br><br>
potatoes (whatever's on sale, but I like red potatoes the best)<br><br>
apple cider vinegar<br><br>
shelf-stable soy or almond milk (usually chocolate<img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">)<br><br>
sweet potatoes<br><br>
whatever fresh veggies are cheap, but usually red top lettuce, bell peppers, cut onions, celery, lemons, limes, tomatoes, avocados and various kinds of squach (including chayote)<br><br>
soy sauce<br><br>
red wine vinegar<br><br>
white wine vinegar<br><br>
corn tortillas<br><br>
curd style tofu<br><br>
yoghurt (sometimes)<br><br>
fruit preserves<br><br>
natural peanut butter<br><br>
mustard (either delit style or stone ground)<br><br>
ketchup<br><br>
pickles (usually dill and bread & butter)<br><br>
veg butter (currently: Smar Balance Light)<br><br>
various frozen veggies like brussel sprouts, cauliflower, broccoli, corn kernals, 1-2 kinds of mixed veggies<br><br>
pint of soy ice cream<br><br>
frozen tofu in slices<br><br>
grated ginger<br><br>
scraps bag (for making homemade veg broth)<br><br>
assorted broths that have been already made<br><br>
cans of juice<br><br>
millet<br><br>
vital wheat gluten (for making seitan)<br><br>
oatmeal<br><br>
Annie's goddes dressing (my other newest addiction<img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">)<br><br><br><br>
Spices:<br><br>
garlic powder<br><br>
garlic crystals<br><br>
Mexican oregano<br><br>
real chili powder (not the blend)<br><br>
lemon pepper<br><br>
Italian oregano<br><br>
basil<br><br>
parsley<br><br>
chives<br><br>
old bay-type seasoning<br><br>
steak seasoning (goes great on portabellos)<br><br>
poultry seasoning<br><br>
ginger<br><br>
red pepper flakes<br><br>
curry<br><br>
cumin<br><br>
tumeric<br><br>
onion powder<br><br>
onion crystals<br><br>
celery salt<br><br><br><br>
note: spelling, comments & smilies hers!<br><br><br><br><br><br>
When she posted this list for me, I actually copied it off and have used it frequently.<br><br>
There are some things that I don't use on her list and some things that I've never even heard of. But it gave me a wonderful starting point for when out shopping!<br><br><br><br>
Oh & as far as the tofu goes? People here have said that sometimes when it comes to the taste, it defiantely matters as to what brand name you buy.<br><br>
I've not experimented with it enough to get cooking it down to an art, but I'm still trying.<br><br>
As far as eating it out, I ate some at a P.F. Chang's & it really was wonderful. I "think" theirs was cubed & then fried before adding it to the sauce, it was crunchy on the outside & kinda creamy on the inside, REALLY good!!!<br><br><br><br>
But if your not familiar with tofu & don't want to tackle cooking it yourself, then don't. I say start with the things you know you like & the things you like to prepare & then just add in some new items as you go along.<br><br><br><br>
My biggest things with becoming vegan was using eggs in things. The cheese didn't bother me quite so much, but baking without eggs takes time & experimenting (however once I started using the ener-g egg replacer, baking has gotten MUCH easier). I'm now starting to read labels & watch out for those pesky ingredients that they try to slip into things!<img alt="" class="inlineimg" src="/images/smilies/wall.gif" style="border:0px solid;" title=":wall:"><br><br><br><br>
Take it slow & don't try to add too many new dishes at once so that you don't become too overwhelmed & then get discouraged!!<br><br><br><br>
HTH,<br><br>
Michelle
 

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Phew! I thought this was going to be a recipe when I read the title.<br><br><br><br>
Glad I was wrong.<br><br><br><br>
I see some people have great suggestions and I'm probably just going to be redundant if I post anything.<br><br><br><br>
But count me as someone I loves tofu; I usually hack of a piece and eat it raw when I am cooking (good cooks always taste their ingredients, yeah?).<br><br><br><br>
My wife will only eat it cut in small chunks in things like curry or else marinated and drenched in overpowering sauces.<br><br><br><br>
So maybe you have to start with her approach.<br><br><br><br>
Or, as has been said, not.<br><br><br><br>
Vegans don't have to eat tofu. It's a good source of protein and calcium but it is far from the only source.<br><br><br><br>
And if you don't like it you're just going to waste time and money with the end result being that you might never like it.<br><br><br><br>
Try ordering tofu in a vegetarian restaurant at least once, just to see if maybe you do like it and just haven't found the right way to prepare it?<br><br><br><br>
I don't know.<br><br><br><br>
Anyway, congrats on going vegan and having a partner who's on board! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Cheers!<br><br>
TJ
 
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